Crisp exteriors and melting interiors set these dairy-free cookies apart from a field of macarons.
You'll need a candy thermometer and a No. 3 round decorating tip. For best results, do not bake these in a convection oven.
Make Ahead: The cookies can be stored in an airtight container at room temperature for up to 2 weeks.
SERVINGS:
Tested size: 45 small cookies
INGREDIENTS
- 2 cups whole blanched almonds
- 1 cup almond flour
- 1 tablespoon cornstarch
- 1 1/4 cups confectioners' sugar
- 1 1/2 teaspoons kosher salt
- 1 1/2 cups granulated sugar
- Water
- 4 1/2 large egg whites
- 1/2 teaspoon almond extract
- 1/4 cup Disaronno amaretto
- Turbinado sugar, for sprinkling
DIRECTIONS
Position racks in the upper and lower thirds of the oven; preheat to 300 degrees. Line two large baking sheets with parchment paper.
Combine the almonds, almond flour, cornstarch, confectioners' sugar and salt in a food processor; process until the nuts are in very fine pieces.
Place the granulated sugar in a small saucepan. Add enough water, in tablespoon increments, to create the consistency of wet sand. Brush down the sides with a wet pastry brush to make sure there are no sugar crystals on the sides of the saucepan. Bring to a boil over medium-high heat. Use a candy thermometer to monitor the temperature. Once the mixture reaches 240 degrees (the soft-ball stage), remove it from the heat.
Meanwhile, beat the egg whites in the bowl of a stand mixer fitted with a balloon-whisk attachment; beat on medium speed until soft peaks form. With the motor running, drizzle in the hot sugar syrup, avoiding the moving balloon whisk. Beat until the egg whites form a stiff and glossy meringue; the bottom of the bowl should be approximately body temperature. Add the almond extract and amaretto; whisk in by hand to incorporate.
Empty the contents of the food processor into a large bowl. Add the meringue and fold together to form a paste. Transfer to a piping bag fitted with a No. 3 round tip. Pipe evenly sized mounds on the lined baking sheets. (Alternatively, use a moistened spoon and carefully measure out even portions onto the baking sheet.)
Before baking, sprinkle the tops of each mound with turbinado sugar.
Bake on the upper and lower racks for 30 to 45 minutes until lightly browned and dry in the center, rotating the baking sheets top to bottom and front to back halfway through. Take care not to over-caramelize the cookies by checking them every few minutes once they start to darken. Cool completely on the baking sheets.
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